Picoftheweek: Side of Salmon in the Sous Vide

My grocery store a sale on frozen sides of Alaskan sockeye salmon – so I popped the whole thing into the sous vide. (Note that this is a small side of salmon – it weighed about a pound and a half, and was about 18 inches long. We’re not talking about a yard-long king salmon or anything here.) 122°F/50°C for an hour or so to thaw it and cook it through.

It was good – not quite as good as fresh, but very close. I seared it under my broiler after cooking. I need to tinker with it a little, to make sure I have the timings down before I publish it as a recipe…stay tuned.

About Me

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WELCOME TO DAD COOKS DINNER

I'm Mike Vrobel, a dad who cooks dinner every night. I'm an enthusiastic home cook, and I write about pressure cooking, rotisserie grilling, and other food topics that grab my attention. Learn more about me...